Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

First J-Knive

I'm looking for my first J-knive . I've looked around the forum and got some ideas but most of the discussed brands here I can't find in The Netherlands so that's why i've setup a new thread.

LOCATION
Netherlands

KNIFE TYPE
What type of knife are you interested in?Chef's Knife

Are you right or left handed?Left handed

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?Japanese Handle

What length of knife (blade) are you interested in (in inches or millimeters)?between 190mm and 210mm

Do you require a stainless knife? (Yes or no)yes

What is your absolute maximum budget for your knife?€150,-

KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?home

What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)just the normal stuff

What knife, if any, are you replacing?crappy sabatier

Do you have a particular grip that you primarily use?hammer grip

What cutting motions do you primarily use?slice, rocking, push-cut

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?don't really care, but I like the layered finishes

Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?yes

Edge Retention (i.e., length of time you want the edge to last without sharpening)?the longer the better

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?yes

Do you sharpen your own knives?no

If not, are you interested in learning how to sharpen your knives?yes

Are you interested in purchasing sharpening products for your knives?yes

Since you are in Europe, I'd be looking at ordering direct from Japan, or JNS (Denmark, although he doesn't carry fully stainless knives).

Being a lefty may rule out highly asymmetric blades. Based on your responses Tanaka VG10 stainless damascus or JCK Inazuma may be good fits.

Your budget also puts you in the ballpark for a Sakai "laser" (read: thin) gyuto, e.g. Sakai Yusuke or the new JCK Fu Rin Ka Zan Swedish steel series amongst others, if you are willing to lose the "damascus"-type looks.

Since J-knives tend to be somewhat asymmetrical (righty based) I would consider something like a lazer which may be less biased. How about something like this? It comes with a saya and if I've done the math right it is just slightly over budget.

I would suggest something simple for your first stone; a combo (1k/5k) would be a fine way to learn.

once in a while you get shown the light, in the strangest of places if you look at it right

The damascus cladding on Tanakas is not stainless if I am not mistaken so that probably defeats the purpose of having a stainless knife for him, although I still recommend them. Now I haven't used these at all, but this looks like it would be a great choice for you and would still leave some money to spend on a sharpening stone.

The cladding on the ginsanko tanaka is stainless, see prior posts. I have the 210 gyuto, and can confirm that it is. This knife is not 50 dollars, more like 125 but ane excellent inexpensive blade. The fit and finish are rough, and the knife needs some work to realize its potential. Mine was not very sharp ootb, and required thinning and a new edge.